Chickpea Salad

Ingredients

• 3 cupscooked chickpeas — drained
• 1red onion — finely chopped
• 2tomatoes — diced
• 1green chili — minced
• 3 tbspolive oil
• 3 tbsplemon juice
• 1/2 tspfine salt

Method

1. Start by preparing the vegetables. Peel the red onion and slice it thinly into half-moons. Dice the tomatoes into small, even cubes. Trim the stem from the green chili, slice it in half lengthwise, remove the seeds if you prefer less heat, and finely chop it. This ensures every bite has a balanced mix of flavors.
2. Place the diced tomatoes in a colander over a bowl. Sprinkle them lightly with a pinch of the 1/2 tsp fine salt. Let them sit for about 5 minutes. This step allows excess moisture to drain away, ensuring your salad remains crisp and not watery.
3. In a small bowl, combine 3 tbsp olive oil, 3 tbsp lemon juice, and the remaining fine salt. Whisk these ingredients together until they form a smooth, emulsified dressing. Add the chopped green chili gradually, tasting as you go to achieve your desired level of heat.
4. In a large mixing bowl, add the 3 cups of cooked chickpeas, sliced red onion, drained tomatoes, and the dressing. Gently toss the ingredients together using a large spoon or your hands. Be careful to mix thoroughly without crushing the chickpeas, ensuring each piece is coated with the dressing.
5. Transfer the salad to a serving dish and chill it briefly in the refrigerator for about 10-15 minutes. This allows the flavors to meld and the salad to cool, making it a refreshing accompaniment to the hot dishes on the injera platter. Serve cool and enjoy the vibrant, fresh flavors typical of Ethiopian home cooking.